Thursday, April 03, 2014

But have you ever wondered what an outsider's perspective on our beloved AEB headquarters would look like? Well, here's your chance, because the good people at TheKitchn have posted an extensive tour + an interview with Michelle in this week's editions, as part of their ongoing Cook's Kitchen series.

Michelle dishes on a wide variety of topics--minimalist tastes, maximalist collecting, baking, home cooking, epic dinner parties, etc.--and TheKitchn's camera-eye examines our kitchen and dining room to see what secrets they may hold. You can find the whole she-bang right here.

fig. b: AEB Kitchn 2

And if you find yourself with lingering questions about our collection of cast-iron, well, those get answered here.

2 comments:

Anonymous
said...

I was really surprised to see from the Kitchn tour that you guys have an electric stove! My husband I will be moving soon & we're going from a gas stove to an electric. Do you have any cooking tips for us?

We wish we had a gas range, and we always enjoy working with one when we get a chance, but gas is an impossibility in our apartment, so we make do.

Even more surprising is that Michelle & Seth worked with a pair of electric home stoves for the first 12 months of Foodlab's existence. For a real restaurant, that's almost unheard of--at least in Montreal. But it's amazing what you can accomplish if you just put your mind to it.

No real tips other than to get to know your range. Electrical ranges can be a little temperamental. Figure out how high your HI is and how hot your MED is too. It really can vary. And you don't want any rude surprises. Also, get a thermometer for your oven to check its temperature. Our present range runs 50ºF too hot, so we have to adjust accordingly. As soon as we figured that out (on Day 1), everything's turned out great.

Otherwise, we never really feel hampered. About 99% of our blog has been accomplished on electric ranges.

Judith Herman and Marguerite Shalett Herman, The Cornucopia, Being a Kitchen Entertainment and Cookbook Containing Good Reading and Good Cookery From More Than 500 Years of Recipes, Food Lore &c. as Conceived and Expounded by the Great Chefs & Gourmets of the Old and New Worlds Between the Years 1390 and 1899 Now Compiled and Presented to the Public in a Single Handsome and Convenient Volume